Honey Carrot Cake Bar on a plate
Print Recipe

Healthy Carrot Cake Bars

Course: Snack
Servings: 24
Calories: 148kcal

Ingredients

For the Honey Carrot Cake

  • 1/2 c Waxing Kara Honey
  • 1/2 c coconut oil
  • 1/2 tsp. vanilla
  • 2 eggs beaten
  • 1 1/2 c gluten-free flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • pinch nutmeg
  • 1/2 tsp. salt
  • 1 c carrots shredded
  • 1 tsp. ground flax meal
  • 1/2 c walnuts optional

For the Cashew Cream

  • 3/4 c raw cashew halves soak in water overnight in the fridge
  • 1 1/2 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 3 tbsp. Waxing Kara Honey
  • 1 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1 dash sea salt
  • 2 tbsp. water as needed for mixing

Instructions

For the Honey Carrot Cake

  • Preheat oven to 350 degrees.
  • Prepare baking pan with coconut oil.
  • Cream honey, oil, vanilla and eggs together in a large bowl until blended, set aside.
  • Mix flour, baking soda and power, cinnamon and salt, set aside.
  • Add dry ingredients to wet ingredients and blend.
  • Fold in the carrots, flax meal and walnuts until blended.
  • Pour batter into greased 9x13 dish.
  • Bake 20-25 minutes, or so, until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

For the Cashew Cream

  • Soak cashews in water (up-to overnight) in fridge
  • Drain and mix cashews and vanilla in food processor (scrape sides periodically)
  • Once smooth, remove from processor and fold in remaining ingredients
  • If too thick, add 1 tbsp. of water until it is the consistency of peanut butter
  • Stir/Mix until thick like texture frosting is formed
  • Ice cooled honey carrot cake with Cashew Cream

Nutrition

Calories: 148kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 85mg | Fiber: 1g | Sugar: 8g | Vitamin A: 910IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.8mg